RACHEL YOUNG FILE PHOTO | Nancy and Keith Kouris at their Blue Duck location in Riverhead.

Blue Duck Bakery Café will recognize the official launch of its fourth location in Greenport with a three-day grand opening celebration this week.

The eatery quietly opened its doors on Front Street about three weeks ago.

“We’re really excited to be in Greenport,” said Nancy Kouris, who co-owns the growing bakery chain with her husband, Keith Kouris. “It’s a place my husband and I have visited for more years than I’d like to say. We fell in love with it and we’re looking forward to being the village bakery.”

Festivities at the grand opening include a 9 a.m. ribbon-cutting ceremony today, Thursday, and live music by local cover band “Unity” on Friday from 7 to 10 p.m.

The eatery will be offering samples of its baked goods, artisan breads, soups and sandwiches throughout the weekend.

In April Ms. Kouris confirmed plans to open a new location in downtown Greenport. The Kouris’ started their first bakery in Southampton 15 years ago and have since opened locations in Riverhead and Southold.

More than a decade ago, could Ms. Kouris ever have imagined Blue Duck Bakery Café would expand to what is it today?

“Oh goodness, no,” she said, chuckling lightly. “I didn’t even think that two years ago. Opportunities just came to us. We just decided to give it a try and we’re real happy. We love opening new stores. We hope to open another two in the future, but right now we’re going to deal with the four that we have.”

RACHEL YOUNG PHOTO | A production crew prepares to begin filming a mini-documentary Tuesday morning at Blue Duck Bakery Café in downtown Riverhead.

A production crew set up shop at Blue Duck Bakery Café in downtown Riverhead Tuesday to film a mini-documentary for Bank of America and the Community Development Corporation of Long Island.

The documentary will highlight lending efforts that are helping transform beleaguered areas across the region.

The bakery’s owners, Nancy and Keith Kouris, said they turned to the CDC to help secure funding for the eatery’s Riverhead location after their bank was unable to get them a loan.

Then Bank of America — a supporter that helps fund the CDC, a HUD-certified housing agency based in Centereach — provided the money needed to help fund the store’s launch, through the CDC. The bakery opened last December.

“They realized that Riverhead was a community that was up-and-coming and trying to be revitalized,” Ms. Kouris said of the CDC. “That’s how we finished our project – they lent us the money.”

The mini-documentary will be appearing on the Bank of America website, Ms. Kouris said.

John Bozek, the vice president of small business lending at the CDC, said Mr. and Mrs. Kouris, who also operate Blue Duck Bakery Café locations in Southold and Southampton, approached him about opening a third location in Riverhead.

Plans for a Greenport store are in the works.

“I saw their passion and dedication to the community,” Mr. Bozek said of Mr. and Mrs. Kouris, who are husband and wife. “I could definitely tell there were opportunities for growth in their business and that it was going to be a successful endeavor, so we decided to go ahead and fund them.”

“They saw us as a local business in the resurgence of Riverhead and it was a project the CDC was happy to do and very interested in,” Mr. Kouris said. “Bank of America saw that and figured [this] was a good place to tell our story.”

L.I. AQUARIUM COURTESY PHOTO | One of four river otter pups at the Long Island Aquarium and Exhibition Center. They are not yet in display for the public.

The Long Island Aquarium & Exhibition Center is asking the community to help name its newest residents. Four North American river otters, one female and three males, were born at the Aquarium last month toproud parents,Peanut Butter and Jelly.

People can vote at the Aquarium’s Facebook page through April 14. The winning names will be announced on April 15.

Also, in honor of the births, the Blue Duck Bakery Café is creating a commemorative “Otterly Yummy” peanut butter and jelly cupcake. The treat will be available through April 15 at the bakery’s Riverhead location on East Main Street.

A portion of the proceeds will be donated to the Riverhead Foundatio to help preserve and protect the marine environment through education, rescue, rehabilitation and research.

The newborns will not be visible to the public for at least another month.

Nancy and Keith Kouris had never given much thought to which wine might go best with their artisanal breads and spreads. But that was the task the Blue Duck Bakery owners were faced with for Saturday’s ‘Winter Foodie Series’ event hosted by Sherwood House Vineyards.

With notes on the wines from Sherwood co-owner Brian Sckipp, Ms. Kouris researched the spreads as her husband made the breads.

“We tried to match the notes on the wines with the spreads and breads,” Ms. Kouris said.

The result was five pairings: classic Parisian with tarragon/lemon butter spread and 2011 unoaked chardonnay; Italian Pugliese Sesamo with smoked brie and 2010 chardonnay; raisin walnut Levain with olive tapenade and 2007 Oregon Road merlot; pain Levain with roasted red peppers and 2007 cabernet franc; and the last one was German sunflower rye with dark mushroom cream sauce and 2007 Sherwood Manor blend.

“This is always my favorite,” Mr. Sckipp’s told the tasters of the final wine.

BARBARAELLEN KOCH PHOTO | Sherwood House Vineyards co-owner Brian Sckipp tells the tasters about the Sherwood House Manor wine, which he said was one of his favorites.

Mr. Kouris said that the final pairing was one of the easiest.

“I thought out of the box on this one,” he said. “It was rich and creamy with the earthy mushroom spread. The sunflowers adds the nuttiness to it.”

Mr. Sckipp said the duo did “an excellent job of pairing the nuances of the wine with the nuances of the bread.”

“We are truly fortunate to find wonderful local purveyors on both forks,” he said.

Sherwood House Vineyards, which has vines planted on 28 acres in Mattituck since 1996, is in its second season of their ‘Winter Foodie Series’ organized by tasting room manager Ami Davey. The tasting room is in Material Objects in Jamesport and the wine and food pairings take place once a month from November through February in a cozy barn on the back of the property. So far this season they had tastings with Catapano goat cheese of Southold and a charcuterie platter from Lombardi Market of Holtsville.

Next month the tasting will be spaghetti and meatballs prepared by Jamesport’s Grana Wood Fired Pizza’s chef David Plath.